TongZhong Mini Sausage Bread

Previously the bread which I bake I’m using the crazy dough formula. Yesterday I watch the Youtube which published form Fruity Kitchen. The way she made the dough not so difficult and easy to understand.

In Fruity Kitchen Youtube, the recipe has to prepared 2 sections which is TongZhong (Roux) and dough. Sometime I watch from the Youtube, some of them will using TongZhong Roux, that time I also no idea why have to use it.

TongZhong Roux  is a flour and water roux that is added to yeast bread recipes. This is done in order to make aloaf of bread that is lighter, that has a tenderer crumb and a longer shelf life.

Let’s see what have to prepared

TongZhong Roux Ingredients  :

- 10g (1 1/2tbsp) Bread Flour (Also can use all multipurpose flour)

- 55ml water

Dough Ingredients :

- 25ml WramMilk

- 3g (1tsp) Yeast

- 15g (4tsp) Sugar

- 90g (12tbsp) Bread Flour (Also can use all multipurpose flour)

- 1tbsp egg

- 5g butter

Other Ingredients :

- Mini Sausages

- Egg (for egg wash )

Instruction :

Part 1 - TongZhong Roux

- Firstly we have to prepare the TongZhong Roux before we make the dough. Take a small pot add in 

  55ml water and the 10g Flour and mix it well

- Turn up low heat and warm up the TongZhong liquid and non stop stir until thickened.

- When be thickened then can set aside to cool. After can start to prepare the yeast.

Part 2 - Yeast

- Warm the milk and add in to the big bowl. 

- Add in 1tsp sugar and stir until dissolved into the milk .

- Add 1tsp yeast and keep stir until the yeast mix well with the milk. 

- Allow the yeast prove for 10 to 15 mins. (Then you can see there have some some bubbles in there)

 Part 3 - Dough

- While the yeast ready add in the TongZhong Roux and stir well.

- Add in 1tbsp egg in the mixture and mix it.

- Add in the balance of Sugar and keep stir.

- Add a pinch of salt and the 90g flour

- Use the spoon slowly mix all the mixture.

- Then can start knead with hand until forms dough.

- While the dough mix it well then can add in 5g butter can keep knead about 10 to 15 minutes.

- Cover with the wrapping plastic and allow to rise for 1 hour.

- After an hour, the dough should be double or bigger size than that. 

Part 4 - Make the Sausage bread

- Press dough to release the air.

- Divided the dough to 20 small ball

- Roll out each dough into ropes.

- Wrap around each mini sausage and repeat for all 

- Cover with the plastic wrapping and let rise for 30 min.

- After the sausage bread will rise double size and can egg wash it

- Put into the preheat oven bake 15 minutes  180 ͒ .